ANGEL FOOD CAKE WITH LEMON GLAZE
This is an easy recipe for making Angel Food Cake at home. It's so light and fluffy that it melts in your mouth. It's great plain. Or you can frost it with your favorite icing, top it with whipped cream and berries, or drizzle Lemon Glaze on top. TIPS • Don't grease the tube pan. Angel Food Cake needs to "climb" up the pan in...
Provided by Vickie Parks
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Place egg whites in a large mixing bowl, and let stand 30 minutes to reach room temperature.
- 2. Sift 1/2 cup sugar with the 1 cup flour twice; set aside.
- 3. Place oven rack in lowest position. Preheat oven to 350°F.
- 4. Add cream of tartar, both extracts and salt to egg whites. Beat on medium speed until soft peaks form, about 5 minutes. Gradually add remaining sugar, about 2 tablespoons at a time, beating on High speed, until stiff peaks form, about 4 to 6 more minutes. Fold in the sugar-flour mixture, about 1/2 cup at a time.
- 5. Carefully spoon the batter into an ungreased 10-inch tube pan. Use a butter knife and slice through the batter in several spots, to remove air pockets.
- 6. Bake on lower rack for 35 to 40 minutes or until the top is lightly browned and the entire top appears dry. Remove pan from oven, immediately invert to retain volume and to keep cake from sinking into itself. Allow cake to cool in pan for about 1 hour.
- 7. Run a sharp knife around the edge of the pan and around the center tube of pan. Transfer cake from pan to a serving platter.
- 8. LEMON GLAZE: Stir together the confectioners' sugar, lemon juice and lemon zest. Use a spoon to drizzle the glaze in a random pattern over the top of the cake, allowing it to drip down the sides.
OLD FASHIONED MOLASSES CAKE
MANY YEAR AGO SUGAR WAS SCARCE. AFTER COTTON PICKING TIME WAS OVER A FAMILY WOULD USUALLY BUY A 50 LB BAG TO LAST UNTIL SPRING. I WILL NEVER FORGET WHEN I WAS REAL SMALL I KNOCKED A BOTTLE OF TURPENTINE OFF INTO THE OPENED 50 LB BAG OF SUGAR, MY MOTHER DIPPED OFF THE TOP PORTION. BACK THEN IN NORTH CENTRAL ALABAMA FARMERS GREW...
Provided by Jewel Hall
Categories Cakes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. PREHEAT OVEN TO 375 DEGREES, GREASE A SQUARE 9X9 INCH BAKING PAN, SIFT FLOUR, SODA, SPICES AND SALT, SET ASIDE.IN A LARGE BOWEL WITH ELECTRIC MIXER, BEAT EGG, BUTTER, MOLASSES AND WATER UNTIL COMBINED. ADD FLOUR MIXTURE AND BEAT UNTIL SMOOTH. POUR INTO GREASED PAN AND BAKE 30 TO 35 MINUTES OR UNTIL TOOTH PICK COMES INSERTED IN THE CENTER, COMES OUT CLEAN. COOL PARTIALLY IN PAN ON RACK. CUT INTO SQUARES AND SERVE WHILE WARM. THIS IS AN OLD RECIPE.
MOLASSES CAKE
Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
Provided by Robin
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Sift together salt, cinnamon, cloves, ginger, flour, and baking soda.
- Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 9.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 227.3 mg, Sugar 24.2 g
OLD-FASHIONED MOLASSES CAKE
This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.
Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
ANGEL MOLASSES CAKE
A Crosby's Molasses recipe. They recommend using their "Fancy Molasses". Gotta love a cake that will stand on its own without frosting. Sometimes you don't have time to frost or just don't need the extra calories. ***To make your own sour milk, I recommend mixing 1/2 cup milk plus 1/2 teaspoon vinegar or lemon juice and let it stand for 10 minutes.***
Provided by Kats Mom
Categories Dessert
Time 45m
Yield 1 8, 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cream shortening, add sugar gradually, beat thoroughly.
- Blend in molasses, beaten eggs and milk.
- Carefully mix in sifted flour, baking soda, ginger and salt.
- Pour in 8" square pan and bake for 35 to 45 minutes.
Nutrition Facts : Calories 308.1, Fat 10.4, SaturatedFat 2.8, Cholesterol 48.4, Sodium 297.6, Carbohydrate 49.7, Fiber 0.5, Sugar 22.4, Protein 4.3
ANGEL MOLASSES CAKE
Make and share this Angel Molasses Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 1 8-inch cake
Number Of Ingredients 9
Steps:
- Cream shortening, add sugar gradually. beat thoroughly. Blend in molasses, beaten eggs, and milk. Carefully mix in sifted flour, baking soda ginger and salt.
- Bake in a 8-inch square pan, at 350F for 35 to 45 minutes.
- Finish with your favorite frosting!
Nutrition Facts : Calories 2691, Fat 93.4, SaturatedFat 25, Cholesterol 435.2, Sodium 2678, Carbohydrate 424.2, Fiber 7, Sugar 201.3, Protein 42.5
MOLASSES GINGER CAKE
This easy, dense dark cake packs in a lot of flavor. Molasses, a slightly bitter sweetener, is key, giving the cake just the right character. Chopped dates, raisins and a good dose of black pepper are all in evidence, along with ginger and cinnamon. The end result is so good: If you bet you can stop at one slice, you'll surely lose the wager.
Provided by David Tanis
Categories cakes
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
- In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
- In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
- Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
- Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
- Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.
MOLASSES CAKE
1909 Molasses cake recipe with no eggs or mik required. This was my great grandmothers recipe and it was my grandmothers favorite cake recipe. (And is a favorite for the rest of my family also...)
Provided by ldunger
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream together brown sugar and butter.
- Add molasses and baking soda disolved in hot water.
- Add dry ingredients to mixture. Beat well.
- Put into greased, floured 9x9x2 inch pan,
- Bake at 350 F for 35 minutes.
- The following may also be added to this recipe- rasins, chopped nuts or candied fruit for fruit cake.
ANGEL CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
POMEGRANATE MOLASSES BUTTER CAKE
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.
Provided by John Willoughby
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
- Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
- In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
- Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
- Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
- Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
- In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 16 grams, Carbohydrate 84 grams, Fat 33 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 342 milligrams, Sugar 58 grams, TransFat 1 gram
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3.8/5 (16)Total Time 1 hr 20 minsCategory DessertCalories 275 per serving
- Preheat oven to 350 degrees. Prepare a bundt pan by coating with non-stick cooking spray. Dust the inside of the greased bundt pan with flour and tap out the excess. Set aside.
- In a large mixing bowl, use a hand-held mixer to beat together the butter and the brown sugar and until light and fluffy.
- Add the molasses, vanilla extract, cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix into the butter and brown sugar mixture.
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